Contacted on his postal route in Haddonfield, Goldstein said his fingers still bear the spicy smell of crawfish. This contest, by the way, relied heavily on technique. Crawfish are tiny little critters, so the eaters had to pick off the head and eat the meat from the tail end. The crawfish were served in 10-pound trays. Since all weight counted, the eaters drank the brine from the pan. "It tasted awful," said Goldstein, who prefers chicken wings.